Lay wonton wrappers out on workspace, have a small dish of water to dip your fingers in to wet wonton so it will seal.

Lay out two wrappers, and top one with approximately one tablespoon of pumpkin mixture.

Brush the edges of the wrapper with water and lay the second wrapper on top, seal edges. Continue until you use all the filling.*Tip: If mixture comes out because you used too much, just squeeze it out until wrapper will close.

Coarsley chop remaining almonds, then heat remaining ¼ cup butter and add almonds. Stir until butter begins to brown, keep it on low, you don’t want to burn the butter, just have it turn brown. Remove from heat and keep warm, this is your topping for the ravioli!

Boil a pot of water and cook ravioli for about 2 to 3 minutes. Keep it at a low boil. Drain ravioli.

Place on a dish and drizzle with almond butter topping.

Top with Parmesan cheese and serve.

Recipe by Faithful Provisions at http://faithfulprovisions.com/pumpkin-ravioli/